Beat Hungers with Hummus

 

When the cravings creep up on you they are a sign that you are lacking nutrients needed to keep you running at full speed and you need a healthy snack.

 

Hummus with its mix of nourishing ingredients is so easy to make and does a brilliant job in curbing those hungry times with a healthy, tasty and satisfying snack. 

 

You won't blow out your calories, because it is not full of sugar or fat like so many other snack foods.

 

It adds vegetable protein via the chick peas or bean comination you use, cancer fighting nutrients from the garlic, vitamins and minerals and extra energy zing from the lemon, and lots of other nutrients from the herbs and other ingredients.

 

Try my Heavenly Hummus Recipe 

 

7 servings which is ¼ cup per serve

 

Ingredients:

Chickpeas or other favorite beans: 450 grams tin or See below to cook your own

Garlic: raw 2 cloves or more if you love garlic

Plain lot fat or skim Yoghurt:  ¾ cup

Sesame seeds: 30 grams more or less is fine

Sesame oil: 1 teaspoon

or Tahini: 1 teaspoon

Cumin Seed (ground): ¾ teaspoon

Lemon Juice: 1 Table spoon

Sea Salt: ½ teaspoon

Spices, pepper, red or cayenne to taste

 

How:

Blend till smooth

Refrigerate for a couple of hours

Serve with vegetables or whole pita bread, whole grain crackers

 

Lasts about 3 days in the fridge

 

Yum! Enjoy

 

Nutrition per serve:

Calories: 120 kCal

Fat: 3 grams

Carbs: 18 grams

Protein: 5 grams

Fibre: 3 grams

Sodium: 370mgs

 

Soaking and Cooking Chickpeas and other Beans

You can buy chickpeas or other beans in a can ( buy the organic ones from Coles etc), but they taste so much better if you cook them yourself.

If you buy raw chickpeas, in fact any dried bean or pea, check the production date on the package, because if they are too old they simply won’t soften no matter how long they soak or cook.

Soak the chickpeas overnight or for 24 hours if you can.

Cook them for around 1 – 2 hours until nicely soft but not falling apart. You can add a pinch of turmeric to the water as they cook. Don’t use salt – it toughens the skin. When cooked, they will have a rather creamy texture.

Chickpeas can be cooked and then frozen for later in hummus, curries, salads etc

 

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